| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
China, Archived |
2 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Chinese noodles — |
|
|
Dried or fresh |
| 1/4 |
c |
Chicken stock — low salt |
| 2 |
tb |
Sherry |
| 1 |
tb |
Oyster sauce |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Cayenne pepper |
| 1 |
ts |
Ground 5 spice powder optional |
| 4 |
ts |
Sesame oil |
| 1 |
sm |
Onion — sliced |
| 2 |
|
Carrots — sliced |
| 2 |
|
Celery stalks — sliced |
| 3 |
|
Garlic cloves — crushed |
| 1 |
tb |
Fresh ginger root — chopped |
| 1/4 |
lb |
Snow peas |
| 1/4 |
lb |
Bean sprouts |
| 1/4 |
lb |
Mushrooms |
|
|
Soy sauce, low sodium |
INSTRUCTIONS
Bring a large pot of water to a boil; add noodles. Boil 2-3 minutes;
drain. While water boils, prepare sauce and vegetables. Mix chicken
stock, sherry, oyster sauce, cornstarch, cayenne and 5-spice powder if
using. (5-spice powder available in oriental markets and in some grocery
stores) Heat 1 teaspoon sesame oil in a wok or skillet. Add onion; stir-fry
1 minute. Add carrots and celery; cook 2 minutes. Add garlic, ginger, snow
peas, bean sprouts and mushrooms. Toss another minute then add drained
noodles. Stir-fry 2-3 minutes, stirring constantly, to mix noodles and
vegetables. Add sauce and toss for 2 minutes. Add remaining 3 teaspoons
sesame oil and toss to blend. Serve immediately with soy sauce. Jo Merrill,
recipe from personal files. 11/14/93 (?) MM by CUZ
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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